NEW WORDS

Slice: (n) lt mng Appetizer: (n) mn n khai v Seasoning: (n)gia v Destone: (v) sn lc Peel: (v) gt v Treat: (v) x l Treatment: (n) s x l Screw: (n) trc xoay Vertical: (adj) thng ng Conveyer belt: bng chuyn Stick: (v) dnh, dn Air-jet: lung khng kh Excess: (n) lng tha Tumble: (v) o trn Sprinkle: (v) rc, ri Trough: (n) mng Drum: (n) thng phuy Desired: mun c, i hi Vinegar: (n) dm Drain-off : rt cn

Introduction Ingredients Manufacturing process

INTRODUCTION
Potato chips are thin slices of potato that are deep fried. Potato chips are commonly served as an appetizer or snack. According to a popular story, the original potato chips was created in Saratoga Springs, New York on August 24, 1853. Today, potato chips are the most popular snack in the USA and become the favourite food of many people in the world.

THE PROCESS

RAW MATERIALS
Potatoes Oil Salt Other flavouring ingredients: seasonings, onion or barbecue flavor. Some of chemicals to reduce the sugar level, and thus improve the product s color

THE MANUFACTURING PROCESS

THE MANUFACTURING PROCESS

Fresh potatoes reception Destoning and peeling Slicing Color treatment Frying and salting Cooling and sorting

Packing

Potato chips

MACHINES

Step 1: Fresh potatoes reception

When the potatoes arrive at the company, they are examined for green edges and blemishes.

Step 2: Destoning and peeling

The potatoes are destoned and washed in the vertical screw destoner, which allows stones to fall to the bottom and pushes the potatoes up to a conveyer belt to the automatic peeling machine. After they have been peeled, the potatoes are washed with cold water.

Step 3: Slicing
The potatoes pass through a slicing machine that cuts them into paper-thin slices, between 1.7-1.85 mm in thickness The slices were washed by cold-water about 1 minute to remove the starch, which prevents the new slices sticking together.

Step 4: Color treatment

If the potatoes need to be chemically treated to enhance their color, it is done at this step.

Step 5: Frying and salting

The slices pass under air jets that remove excess water Then they flow into 40-75 ft troughs filled with oil. The oil temperature is kept at 350-375F (176.6-190.5C). As the slices tumble, salt is sprinkled from receptacles positioned above the trough at the rate of about 1.75 lb (0.79 kg) of salt to each 100 lb (45.4 kg) of chips. Potato chips that are to be flavored pass through a drum filled with the desired powdered seasonings such as onion, barbecue or vinegar

Step 6: Cooling and sorting

The hot chips move along the mesh conveyer belt, excess oil is drained off and the chips begin to cool. Then they move under an optical sorter that picks out any burnt slices and removes them with puffs of air.

Step 7: Packing
The next machine divides them into portions to be package. Then, potato chips drop into bags or cans The entire process of potato chips manufacturing generally takes 15 minutes

THE END
Thank you for listening my presentation Have a nice day!